Roasted Vegetable Couscous Salad with Peanut Butter Dressing

This Roasted Vegetable Couscous Salad is a healthy and filling vegetarian recipe that you can make in under 30 min.

Are you looking to cut down on meat, but not on taste? Or are you a vegetarian looking for a healthy and easy veggie recipe? Or maybe you’re looking for a side idea, other than the good old roasted potatoes.

Well, today’s recipe is going to answer all of those questions. The Roasted Vegetable Salad is an easy and healthy vegetarian recipe that you can make in about 30 minutes. I made it with Couscous, which is an excellent source of fibers, vitamins, and minerals.

You can have this Veggie Couscous Salad for breakfast, lunch, dinner or as a side dish. It works great with a lot of diets and it also very filling.

You might wonder how I made this salad dressing smooth and pourable. Well, it’s kind of easy. I mixed it with a bit of water and a few spices in a tight-lid jar. Then shook vigorously and … that’s about it really.

I hope that by now you have a better understanding of the ingredients I used in the Roasted Vegetable Couscous Salad.
So let’s get cooking…

How to make a Roasted Vegetable Couscous Salad

Roasted Vegetable Couscous Salad with Peanut Butter Dressing

A Delish, Easy and Healthy Veggie Salad which you can serve as a main or as a side dish. Ready in under 30 min, this Couscous Salad is going to convert you into a vegetarian

Course
Main Course, Salad, Side Dish

Prep Time10minutes

Cook Time15minutes

Total Time25minutes

Calories451kcal

AuthorBlondelish

Ingredients

1cupwhole wheat giant couscous

2red pepper bellchopped into big pieces

½butternut squashpeeled, deseeded and cut into cubes

2mediumred onionspeeled and cut into wedges

1tbspsmoked paprika

salt and pepperto taste

2tbspolive oil

½cuproasted peanuts

1small bunchparsleychopped

¼cupspring onionschopped

For the peanut butter sauce:

2Tbspnatural peanut butter sauce

1/2tspsea salt

1 1/2Tbspextra virgin olive oil

1Tbsphoney

1/2Tbspcayenne pepper

1tspgarlic powder

4-5Tbspwater

Instructions

Preheat the oven at 180C/350F.

In an ovenproof dish, place the butternut squash, onion and bell pepper. Add olive oil, paprika, salt and ground pepper, then toss to combine. Roast in the preheated oven for about 15 minutes, until the veggies are golden on the sides and fork tender.

In a saucepan add 5-6 cups of water and bring it to the boil. Once boiling, add the couscous and simmer for about 6-8 minutes then drain and add the couscous to a bowl.

Meanwhile, prepare the peanut butter sauce. Add all the sauce ingredients to a jar with tight lid. Shake vigorously until all perfectly blended and smooth.

Add the roasted veggies to the couscous, then stir in the peanuts, green onion, and parsley. Drizzle with peanut butter sauce.